Plant-based cooking approach means not heating food above 115 degrees to keep the nutrients intact
Debbie Bennett and Paula Sigman are giving food a raw deal, but in a good way.
The pair recently launched Naked Food Live Cuisine in San Luis Obispo, a lunch delivery service featuring dishes made according to the “raw food” philosophy.
As Bennett explained, this culinary approach “is all plantbased, traditionally a vegan way of eating,” with nothing brought to a temperature above 105 to 115 degrees F because “if you cook it you’ll kill the nutrients.”
To make items such as tostadas, and even falafels, Bennett simply uses a food dehydrator.
Bennett discovered the raw food movement while “on my own health journey. I found that I kept moving in that direction because I found that I feel better physically and mentally, and have more energy.”
Sigman agreed, explaining that she was introduced to the concept when taking one of Bennett’s health classes.
“I loved what she was doing,” said Sigman, “so when the lunch idea came up, I said, ‘Let’s go.’ ”
To order your own Naked Food Live Cuisine to go, you choose from a set menu which alternates each week (though special dietary needs can be accommodated), and place your order via phone or e-mail by 5 p.m. the previous day for delivery in San Luis Obispo on Mondays, Wednesdays and Fridays.
So far, one of the most popular multicourse options consists of tomato cilantro soup; tostada with spicy beans, salad and sour cream; and cinnamon raisin truffles; while another favorite is almond falafels with tahini sauce, sprouted quinoa tabouli, hummus and flax crackers, and halvah.
All the meals are made with organic produce, with particular focus on sources such as farmers markets and the Cal Poly Community Supported Agriculture program.
As Sigman noted, “it’s very important to use your local farmer. It’s really all about the integrity of what we’re trying to accomplish.”
FOR MORE DETAILS
For information about menus and ordering, contact Naked Food Live Cuisine at 550-2487 or at email@example.com.
No-Bean Hummus is a quick and refreshing dish for summer. Debbie Bennett of Naked Food Live Cuisine explains that zucchini will give you the same texture as beans in this hummus recipe, adding that you can also use other vegetables as well, including raw sprouted beans.
Tahini is a Middle Eastern ingredient made from crushed sesame seeds; it is readily available at most groceries, especially health food stores or ethnic markets.
Makes: 3-4 servings
• 2 zucchini
• 3/4 to 1 cup raw tahini
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 3-4 cloves garlic, peeled
• 2-1/2 teaspoons sea salt • 1/2 tbls. ground cumin